Low Sodium Hearty Chicken and Veggie Soup
Warm up with a bowl of nourishing comfort with this Low Sodium Hearty Chicken and Veggie Soup! Packed with tender shredded chicken, vibrant vegetables like zucchini, carrots, and red bell peppers, and a medley of herbs such as thyme, oregano, and parsley, this recipe is a delicious way to enjoy a healthy, satisfying meal. Made with low sodium chicken broth, it’s perfect for those seeking a heart-healthy, low-sodium option without compromising on flavor. The addition of fresh spinach and a splash of lemon juice at the end brightens up the dish, creating a light yet hearty soup that’s ready in just an hour. Simple to prepare and loaded with wholesome ingredients, this warm, cozy soup is ideal for meal prep, a quick family dinner, or for enjoying leftovers throughout the week.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 3 stalks celery stalks, sliced
- 1 large red bell pepper, diced
- 1 medium zucchini, sliced
- 8 cups low sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon freshly ground black pepper
- 1 leaf bay leaf
- 2 cups baby spinach leaves
- 0.25 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Begin by patting dry the chicken breasts and seasoning them lightly with ground black pepper.
In a large pot over medium heat, add the olive oil. Once heated, add the chicken breasts and cook until they are browned on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set it aside.
In the same pot, add the diced onion and sauté for about 3 minutes until softened.
Add the minced garlic, sliced carrots, celery, and red bell pepper, continuing to sauté for an additional 5 minutes, stirring occasionally.
Pour in the low sodium chicken broth and stir in the dried thyme, dried oregano, black pepper, and bay leaf.
Return the chicken breasts to the pot, bring the soup to a gentle boil, then reduce the heat to a simmer.
Cover and cook for 20 minutes or until the chicken is fully cooked and the vegetables are tender.
Remove the chicken from the pot and use two forks to shred it into bite-sized pieces.
Return the shredded chicken to the pot and stir in the sliced zucchini, baby spinach, and chopped parsley.
Let the soup simmer for another 5 minutes to allow the zucchini to soften.
Remove the bay leaf and stir in the lemon juice. Taste and adjust the seasoning with more pepper if needed.
Serve hot and enjoy your low sodium hearty chicken and veggie soup!
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5089 mg | 221% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 34.3 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 614 mg | 47% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 5680 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
